With the rise of bean to bar chocolate makers in the U.S. in the past decade, many have begun to consider where the industry will go in the future. The explosion of other segments of the “specialty” food industry, namely coffee and craft beer, and the continued popularity of wine…

Wait, isn’t anyone who makes any type of chocolate a “chocolate maker”? If you read almost any article published by a mainstream news media outlet, the terms chocolatier and chocolate maker are thrown around pretty loosely. This probably leaves people confused – isn’t everyone who makes chocolate of any kind a…

Okay, we need to say something important right off the bat. When we thought it would be fun to write a blog post about some of our favourite Instagram accounts with a chocolate focus, we knew it would be INCREDIBLY hard to narrow our choices down to just 10. But…

Ecole Chocolat graduates have won International Chocolate Awards in the 2016 World Final! We’re pleased to share that many Ecole Chocolat graduates have won International Chocolate Awards in the World Final Competition! Background about the International Chocolate Awards “The International Chocolate Awards is an independent competition recognizing excellence in fine chocolate…

Cocoa butter is the fat in the cacao bean that gives chocolate its unique, smooth mouth-feel and stable properties. To be considered “real” chocolate, a chocolate bar or chunk can contain only cocoa butter, not any other fat. Cocoa butter is the reason why you have to “temper” real chocolate.…

Ecole Chocolat graduates have won International Chocolate Awards in their regional competitions! We’re pleased to share that many Ecole Chocolat graduates have won International Chocolate Awards in their regional competitions, including Americas & Asia Pacific, Canadian and British National Competitions. Background about the International Chocolate Awards “The International Chocolate Awards…

We’re pleased to share with you the second installment of our collaboration with Megan Giller of Chocolate Noise! We are creating a series of chocolate infographics called the Life and Times of Chocolate. Our goal is to help to simplify understanding about where chocolate comes from and the skill of…

We are excited to tell you about our new collaboration with Megan Giller of Chocolate Noise! With the rapid growth the bean to bar chocolate industry has experienced in the past 10 years, it’s apparent that there is a lack of clarity around chocolate and cacao, which creates confusion for…

When you share your life and your business! The craft chocolate industry has grown rapidly in the United States in the past 10 years. In 2006, there were only a handful of companies making their own chocolate in small batches from the bean. Now there are well over one hundred chocolate…

December marked the beginning of an onslaught of media stories and online discussions about Mast Brothers, a chocolate maker from Brooklyn, New York. On December 7, Scott Craig of Dallasfood.org released part one of his four-part series entitled “Mast Brothers: What Lies Behind the Beards”, with the rest of the series following shortly…

Questions about Ecole Chocolat Programs

If you have questions about our Ecole Chocolat programs, please email us at and we will be happy to give you a quick answer. Please don’t post questions in the comments to a blog post as we want to keep the conversation focused on the posting’s topic.

Ecole Chocolat’s Newsletter

Sign up for Ecole Chocolat’s newsletter for important program registration deadlines, chocolate news and more!

3 days agoby ecolechocolatJoin us in Costa Rica! . March 3 - 9, 2019 . Explore cacao cultivation, post-harvest processing & artisanal chocolate making! You’ll be guided by local experts Julio Fernandez Amon founder of the award-winning @sibuchocolate & Steve Devries. . You’ll visit cacao plantations, and experience the entire chocolate making process from tree to bar, including working with both industrial & artisanal equipment. You will gain an invaluable understanding of chocolate making & how cacao cultivation & processing impacts bean flavor & quality. . This program is only offered every other year, so don’t miss out! The deadline to register is

Bean2bonbon – About the authors

Rachel McKinley

As a chocolatier, I love the blend of science and art that results from working with our fine chocolate medium. My days are filled with creating new products, experimenting in my chocolate lab, working with my clients and customers while a the same time instructing for Ecole Chocolat programs. I find great pleasure in helping people passionate about chocolate achieve their goals and fulfill their dreams. I have a degree in microbiology and a degree in English literature, so I have a creative side and a technical side, and [chocolatiering] really married those things for me quite beautifully.

Alysha Kropf

I spent several years in the not-for-profit sector with roles in communications, marketing and program management before joining Ecole Chocolat as the Program and Marketing Director. I leaped at a role where I could combine my love of writing with my love of chocolate! Still relatively new to the world of chocolate, I have jumped in with both feet and love learning more every day. When I’m not reading about chocolate, or writing about chocolate, or eating (sorry “tasting”) chocolate, I’m chasing after one or all of my three boys, ages nine, five and five.